Crispy Ginseng Fritters with a Subtle Aroma
The Perfect Makgeolli Snack! Fancy Some Homemade Ginseng Fritters?
Let’s make crispy ginseng fritters, a perfect side dish for makgeolli! Even those who dislike the strong taste and scent of ginseng will love these fritters. They are wonderfully crispy, significantly reducing the characteristic bitterness of ginseng while leaving a delicate, fragrant aroma that fills your mouth. They are truly the best snack to enjoy with makgeolli!
Ingredients
- 5 roots of ginseng (5-year-old recommended)
- 1 cup all-purpose flour
- 1/2 cup potato starch
- 1 cup gardenia water (or 1 cup water + gardenia extract)
- A little rice syrup or honey
Cooking Instructions
Step 1
Thoroughly wash the ginseng roots using a brush, ensuring all soil and debris are removed, even from the fine roots. If the ginseng roots are very large, cut them in half for easier frying. Lightly dust the ginseng with flour to help the batter adhere well, and set aside.
Step 2
For a beautiful yellow hue, soak gardenia flowers in cold water overnight in the refrigerator to extract the water. This gardenia water will give the batter a lovely color. While you can use pre-made tempura batter, mixing all-purpose flour and starch creates a crispier and cleaner texture.
Step 3
The secret to crispy batter is a cold mixture! When preparing the fritter batter, always use ice water. The cold temperature helps make the fried coating extra crispy.
Step 4
Coat the prepared ginseng thoroughly with the flour and starch batter. To check if the frying oil is at the right temperature, insert a wooden chopstick; when small bubbles begin to form around it, the oil is ready. Carefully add the ginseng to the hot oil and fry.
Step 5
For an even crispier texture, frying twice is recommended. However, frying just once until golden brown will still result in wonderfully delicious and crispy ginseng fritters. Drizzle a little rice syrup or honey over the fried fritters for added sweetness.
